Dill originated in the southern Russia and West African regions approximately 5,000 years ago.
Dill is a member of the Apiaceous family and has a whiskery, wispy appearance.
The tangy fragrance it exudes hints at the flavour and nutrients it provides.
- Traditionally, a few drops of dill was applied to boiling water which would be drunk as a tea to soothe infants with colic, to calm nerves, soothe upset stomachs, and promote sleep. (1)
- High in vitamin A which is vital phytonutrient to improve vision, particularly in children. (2)
- Particularly high in phenolic and flavonoid which are able to reduce Low-Density Lipids (LDLs), carcinogenic cells and reduce blood sugar levels. (3)
- High in vitamin C which is beneficial for the body to fight of infections and build up immunity. (4)
- Contains manganese which is a cofactor with the antioxidant superoxide dismutase that helps eradicate harmful free radicals that cause cellular damage. (5)
- Provides more calcium than milk, which is a good phytonutrient to promote bone strength. (6)
- Contains magnesium which supports the cardiovascular, neuron and nervous system. (7)
- Contains potassium which is great for controlling the heart rate and lowering blood pressure. (8)
- Has impressive supplies of B-Vitamins which are essential for metabolising carbohydrates, proteins and fats. (9)
Dill Nutrition Facts
Serving Size: 100 grams, fresh
|Calories from Fat||9|
|Total Fat||1 g||2%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||7 g||2%|
|Dietary Fiber||2 g||8%|
|Vitamin A 154%||Vitamin C||142%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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